Garbonzo Bean Snacks

Preheat oven to 400 F/ 200 C.
Set out a large nonstick roasting pan.
Sift the flour into a large bowl and make a well in the center. Use a wooden spoon to gradually stir in enough water to form a thick pouring batter. Add the oil and season with salt and pepper.
Pour the batter into the pan, filling to a depth of 1/4.
Bake 8-10 minutes, or until a thin crust forms on the surface. Serve hot.
This brad resembles pita bread and is good with pesto :)

SO HOW'D IT GO?

When I halved the recipe and mixed together 2 packed cups of garbanzo flour and 500 mL room temperature water, I had the same reaction as karmadi because it looked more watery than soymilk, and I had another 500 mL to add!

But, 2 cups of garbanzo flour in, I wanted to see what would "make the recipe work."

Whisked it all together (looked like pancake batter).Poured mixture into a large baking pan (wound up 1/3 inch deep for a 12x17 pan). Stuck it in an oven at room temperature, left it in there as it heated up to 400 degrees Fahrenheit. Left it in exactly 8 minutes after the oven beeped "I'm at 400 degrees!"

This ratio and procedure created a cornbread-like pan of very edible stuffs that tastes right in between hummus and canned garbanzo beans.

Because my mixture turned out really dense and corny, I think the original recipe might be right.

I ate some hot and it's yummers for a salvaged batter.

I can see how this could taste like pita bread if done right.

Next time: I will follow the recipe exactly, but use 2 liters of boiling water instead, because at room temperature, I really don't see how this would work out.